Meet our chef
BORSARI 36 RESTAURANT
A GASTRONOMIC JOURNEY
Borsari 36 is a restaurant with a unique concept. which puts the open kitchen in its centre, making it the heart of its activities and inviting guests to explore the wealth of what our city can offer in gastronomy. Under the chef Carmine Calò and his team, it represents a new way of experiencing Verona, offering the best of the genuine and typical character of the Italian culinary tradition, in an expertly modernized reinterpretation.
Borsari 36 is the symbol of a modern concept of a restaurant that is almost unique in Italy: at the centre of the room there is an elegant and functional Show Kitchen which offers guests the emotion of being an integral part of this place of creation, so they can interact and have a unique multisensory experience where the diners are the special guests of the chef.
Olive trees, fresh flowers and herbs like rosemary, sage and basil diffuse their aromas throughout the restaurant. It is also possible to admire the Roman remains underneath thanks to a modern and ingenious Plexiglas insert in the floor.
In the summer, the restaurant has its natural extension in the delightful 14th century courtyard where guests can enjoy the chef’s creations in the shade of elegant white parasols.
Thanks to the skill of Carmine Calò, the executive chef of Palazzo Victoria and also of the splendid Il Salviatino in Florence, Borsari 36 stands out for its dishes from the grill, on an open barbecue and especially for its pasta dishes, at which Carmine really excels, using only homemade pasta or produced by Verrigna, the undisputed master in the art of artisanal dried pasta.
The most exclusive brunch in Verona is also served at Borsari 36. Of American inspiration but with a strong Italian component in the dishes offered, the brunch offers an extensive buffet of sweet and savoury dishes and many delicacies to satisfy adults and children alike: an excellent and informal alternative to the traditional Sunday lunch.
* Typical Dish of This Region
STARTERS & FIRST COURSES FROM OUR KITCHEN
… “Amatriciana” Style
… with Potatoes and Black Truffle
* Organic Beef Tartare Degustation with Bell Peppers, Garlic and Parsley
Scallops in Cuttlefish Ink and Tomatoes Mayonnaise
Salted Swordfish with Candied Tomatoes, Crispy Celery and Salmon Eggs
Fish and Seafood Crudité ( subject to availability)
* Acquerello Risotto with Green Peas, Crispy Bacon and Mint
* Verrigni Pasta “Carbonara” Style with Black Truffle
“Spaghettoro” Verrigni Pasta with Cheese, Black Pepper and Tuna
“Linguine” Verrigni Pasta with Squid and Candied Cherry Tomatoes
“Gnudi” Pasta Ricotta and Spinach, with Organic Pisaroni Tomato Sauce and Monte Veronese Cheese
OUR MAIN COURSES FROM THE KITCHEN AND THE BARBECUE
* Organic “Kaiserin” Sliced Beef with Roasted Potatoes or Grilled Vegetables
Organic Beef Fillet with “Béarnaise” Sauce and Baby Spinaches
Rack of Lamb in Dried Fruits Crust with Fennel Cream and Vegetables
Swordfish Steak with Shellfish Reduction and Marinated Vegetables
* Codfish Fillet with Stewed Savoy Cabbage and Italian Green Sauce
Amberjack Fillet with Yellow Pumpkin Cream, Vegetable Ash
Our Mixed Fried Fish (subject to availability)
FROM OUR PASTRY
Fresh Fruits Selection
Warm Chocolate Cake with Orange Sauce
Tiramisu “Our Way”